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To make Savory Brown Butter Orzo with Butternut Squash, gather these items: - 1 cup orzo pasta - 2 cups butternut squash, peeled and cubed - 4 tablespoons unsalted butter - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon fresh thyme leaves - 1/4 teaspoon nutmeg - Salt and pepper to taste - 1/2 cup grated parmesan cheese - 2 cups vegetable broth - 1 tablespoon olive oil - Chopped fresh parsley for garnish Here are some quick conversions for the ingredients: - 1 cup = 8 fluid ounces - 1 tablespoon = 3 teaspoons - 1 teaspoon = 5 milliliters These conversions help if you need different amounts. When picking your ingredients, choose fresh items for the best taste: - Butternut Squash: Look for firm, heavy squash with smooth skin. - Butter: Use high-quality unsalted butter for better flavor. - Parmesan Cheese: Select freshly grated cheese for a richer taste. - Vegetable Broth: A low-sodium broth allows better control over salt. Using good ingredients makes the dish shine. {{ingredient_image_1}} Roasting the squash is key to bringing out its sweetness. Start by preheating your oven to 400°F (200°C). Cut the butternut squash into small cubes. Toss these cubes in a bowl with olive oil, salt, and pepper. Spread them on a baking sheet. Make sure they lie flat and do not touch each other. This helps them roast evenly. Roast for 20-25 minutes until they turn tender and slightly caramelized. This is where the magic begins! Browning butter adds a rich, nutty flavor to your dish. In a medium saucepan, melt the butter over medium heat. Stir it often to prevent burning. Watch closely as it changes color. You want it to turn golden brown and smell nutty. This should take about 5-7 minutes. Once your butter is brown, add the finely chopped onion. Sauté until it becomes soft and translucent, about three minutes. Add minced garlic and fresh thyme next. Cook for another minute until fragrant. Now, it's time to cook the orzo. Stir in the orzo pasta, letting it toast in the brown butter for about two minutes. This step builds flavor. Gradually add the vegetable broth, stirring occasionally. Bring it to a gentle simmer. Cook for 10-12 minutes until the orzo is al dente and has absorbed most of the broth. Plan ahead to make cooking smooth. Start by roasting your squash first; it takes the longest. While it's in the oven, prepare your other ingredients. Chop the onion, garlic, and thyme. This way, you save time when the squash is done. Once you take out the squash, move on to browning the butter. The whole process should flow nicely. Set a timer for each step to keep track. This keeps everything on schedule. Enjoy the process! Cooking is as much about the journey as the meal. To make perfect brown butter, heat unsalted butter in a medium saucepan over medium heat. Stir often. Watch closely as it melts. After 3-4 minutes, it will foam. Keep stirring until it turns a deep golden brown. This process takes about 5-7 minutes. The nutty aroma is a good sign. Be careful! It can burn quickly if you look away. You can play with spices to enhance the flavor. Try adding a pinch of cayenne pepper for heat. A dash of smoked paprika adds depth. For a fresh taste, add lemon zest before serving. Experiment with fresh herbs like sage or rosemary instead of thyme. Each change brings a new twist to the dish. One common mistake is burning the butter. Always keep an eye on it and stir often. Another mistake is overcooking the orzo. Cook it just until it is al dente for the best texture. Don’t skip the seasoning step! Properly seasoning at every stage makes a big difference. Lastly, avoid overcrowding the baking sheet when roasting squash. This ensures even cooking and caramelization. Pro Tips Roast the Squash Evenly: Cut the butternut squash into uniform cubes to ensure even roasting. This will help achieve that perfect caramelization and tenderness. Watch the Butter Closely: When browning butter, keep a close eye on it as it can go from perfectly brown to burnt quickly. Stir frequently and remove from heat once it has a nutty aroma. Use Fresh Herbs: Fresh thyme enhances the flavor of this dish significantly. If you have access to fresh herbs, use them instead of dried for a more vibrant taste. Garnish for Color: Adding chopped fresh parsley not only brightens the dish visually but also adds a fresh flavor contrast to the richness of the orzo and butter. {{image_2}} You can add protein to your brown butter orzo. Chicken or sausage works well. For chicken, use grilled or roasted pieces. Cook the chicken separately and mix it in before serving. If you choose sausage, slice and brown it in the pan after the onions. Both options boost flavor and make the dish heartier. Feel free to swap in different vegetables. Spinach adds a nice green touch and cooks quickly. Just stir it in right before serving. Zucchini is another great choice. Cut it into small cubes and sauté it with the onions. These swaps keep the dish fresh and fun. To make this dish vegan, replace butter with olive oil or vegan butter. Use nutritional yeast instead of parmesan for a cheesy flavor. For gluten-free options, choose gluten-free orzo. There are many brands available now. These changes keep the spirit of the dish while meeting dietary needs. Store any leftover brown butter orzo in an airtight container. Keep it in the fridge for up to three days. Make sure to let the dish cool before sealing it. This helps keep it fresh and free from moisture. To reheat, place the orzo in a pot over medium heat. Add a splash of vegetable broth to keep it moist. Stir often until it’s heated through. You can also use the microwave. Just cover it with a damp paper towel to prevent drying out. If you want to freeze it, place the cooled orzo in freezer-safe bags. Remove as much air as you can before sealing. It can last in the freezer for about two months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. You can make this dish ahead of time. Prepare the orzo and squash as directed. Once cooked, let them cool. Store them in the fridge in an airtight container. This way, the flavors will blend nicely. When ready to eat, reheat the orzo and squash in a pan. Add a splash of broth to keep it moist. Stir in the parmesan just before serving for freshness. Yes, you can swap orzo for other pastas. Small pasta shapes like ditalini or couscous work well. If you prefer a gluten-free option, try rice or quinoa. Just be mindful of cooking times, as they may vary. Adjust the liquid as needed to avoid a dry dish. This dish pairs well with many meals. Serve it alongside grilled chicken or fish for protein. A fresh green salad adds a nice crunch too. You can also enjoy it as a side with roasted meats. For a vegetarian option, serve it with stuffed peppers or a vegetable tart. The creamy orzo complements many flavors. In this article, we explored ingredients, preparation steps, and cooking techniques for Brown Butter Orzo with Butternut Squash. We discussed how to pick the best ingredients and shared tips to avoid common mistakes. I also offered ideas for variations and storage advice. Remember, cooking is fun and easy. Use these steps to create a tasty dish. Enjoy making your meals unique and delicious. Trust your skills, and keep experimenting!

Brown Butter Orzo with Butternut Squash

A comforting dish featuring orzo pasta, roasted butternut squash, and brown butter, garnished with fresh parsley.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups butternut squash, peeled and cubed
  • 4 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 0.25 teaspoon nutmeg
  • to taste salt and pepper
  • 0.5 cup grated parmesan cheese
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • for garnish chopped fresh parsley

Instructions
 

  • Preheat the oven to 400°F (200°C). On a baking sheet, toss butternut squash cubes with olive oil, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.
  • In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring occasionally, until it turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it!
  • Add the chopped onion to the brown butter and sauté until translucent, about 3 minutes. Then, add the minced garlic and fresh thyme; cook for another minute until fragrant.
  • Stir in the orzo, allowing it to toast slightly in the brown butter for about 2 minutes. Then, gradually add the vegetable broth while stirring occasionally. Bring to a gentle simmer and cook for 10-12 minutes, or until the orzo is al dente and has absorbed most of the broth.
  • Once the orzo is cooked, add the roasted butternut squash, nutmeg, and grated parmesan cheese. Stir gently to combine all the ingredients. Adjust seasoning with salt and pepper as needed.
  • Transfer the dish to serving plates or a large bowl. Garnish with fresh parsley before serving.

Notes

Serve in a rustic bowl and sprinkle extra parmesan and thyme leaves on top for an attractive finish.
Keyword brown butter, butternut squash, orzo, pasta